OFFICE REFRESHMENT
The post-pandemic office and its new challenges
Foodservice in the workplace is changing largely due to the widely embraced hybrid working patterns influenced by the pandemic. To find out how things have changed and what the new challenges and trends are, VI canvassed some of the industry’s leading professionals
LAURA BARWELL, HEAD OF SALES AT VMC Foodservice in the workplace is changing, partly due to the growth in new hybrid working patterns after the pandemic. In office environments in particular the traditional catering service may have been scaled back to better suit the fluctuating customer numbers, and it is here that vending is stepping back into the spotlight. Well stocked machines with fast and easy payment options are ensuring that customers can still access food-on-the-go 24/7 when they are in, without the need for any extra staffing or management. Unattended retail is a growing market and one that all vending operators can capitalise on. Solutions are now more advanced,
enabling real time reporting and management of stock. Added to that, the permanent step change to contactless payment also means these systems can be installed quickly and managed remotely – all making things easy for the operator. Supporting software has also moved on a pace, like our VMC Flex solution that offers additional features like loyalty, meal deals and subsidies that all fully customisable by the client. A mobile app can also be added to the system, easily combining all food retail options into one solution and creating new opportunities for communicating offers and increasing engagement with customers. Vending, along with other forms of unattended retail, are now playing more than just a supporting role in office catering, proving themselves to be a versatile and cost effective longer-term solution. So, whether you’re looking to grow your vending operation, add new payment technology or you want to integrate your existing vending machines into your wider catering operation – we have a solution to suit.
DAVID MARTIN, NATIONAL SALES MANAGER AT HERALD Most people are either fully returned to the office now or have adopted a hybrid approach to work, where they spend a certain amount of time in the office and the rest working remotely. With fewer people on site at any given time, I suspect there will likely be a greater focus on vending and takeaway options rather than canteens and kitchens in the workplace – particularly for the companies who are looking to reduce their square footage, save on costs and renegotiate lettings contracts.
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